Coat a large nonstick skillet with nonstick spray. Add the onion, garlic, cumin, and cinnamon. Coat with nonstick spray. Set over medium heat. Cook, stirring, for 7 to 8 minutes, or until soft.

Add the tomatoes, chickpeas, broth, dates, and olives. Cook, stirring occasionally, for 5 minutes. Push the mixture to the edges of the skillet. Add the fish. Spoon the chickpea mixture over the fish. Cover the pan. Reduce the heat to low. Cook for 10 minutes, or until the fish flakes easily.

Meanwhile, cook the couscous according to package directions. Fluff the couscous with a fork. Divide among 4 plates. Top with the fish and the chickpea mixture.

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